Description
Indulge in these decadent Caramel Cream-Filled Cupcakes that are sure to impress at any gathering. Moist vanilla cupcakes filled with a luscious caramel cream and topped with a rich caramel frosting.
Ingredients
Scale
Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Caramel Cream Filling:
- 1/2 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/3 cup caramel sauce (plus more for drizzling)
Frosting:
- 1/2 cup unsalted butter, softened
- 1/4 cup caramel sauce
- 1 1/2 cups powdered sugar
- 1–2 tablespoons heavy cream (as needed for consistency)
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla.
- Add the dry ingredients to the wet ingredients in two additions, alternating with the milk. Mix until just combined.
- Divide the batter evenly among the cupcake liners. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely.
- For the filling: In a chilled bowl, whip the heavy cream with powdered sugar until soft peaks form. Fold in the caramel sauce gently until combined.
- Cut a small hole in the center of each cooled cupcake using a paring knife or cupcake corer. Fill with the caramel cream using a piping bag or spoon.
- For the frosting: Beat butter until creamy, then add caramel sauce and mix until smooth. Gradually add powdered sugar, then beat in cream 1 tablespoon at a time until desired consistency is reached.
- Frost each cupcake and drizzle with extra caramel sauce before serving.
Notes
- For an extra treat, sprinkle a pinch of sea salt on top.
- Store cupcakes in the fridge but let sit at room temperature before serving for best texture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 390
- Sugar: 36 g
- Sodium: 130 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 85 mg
